Raspberry White Chocolate Cheesecake Bars (Printable)

Creamy cheesecake with tangy raspberry swirl and white chocolate on a buttery crust.

# What You’ll Need:

→ Crust

01 - 1 2/3 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Cheesecake Filling

05 - 14 ounces cream cheese, softened
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 4 ounces white chocolate, melted and slightly cooled
10 - 1/2 cup sour cream
11 - 1 tablespoon all-purpose flour

→ Raspberry Swirl

12 - 1 cup fresh raspberries (or frozen, thawed)
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon lemon juice

# How-To Steps:

01 - Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
02 - In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - Place raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 4 to 5 minutes, stirring and mashing until thickened. Optionally, strain through a fine sieve to remove seeds. Allow to cool.
04 - In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract and sour cream. Fold in melted white chocolate and flour just until combined.
05 - Pour the filling over the cooled crust and smooth the surface. Spoon the raspberry sauce in small dollops over the top. Use a skewer or knife to gently swirl the raspberry sauce into the filling.
06 - Bake for 30 minutes until edges are set and the center remains slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.

# Expert Advice:

01 -
  • They're fudgy and elegant enough to impress, but honestly so easy to make you won't stress about it.
  • The white chocolate stays creamy and dreamy without that grainy texture that ruins so many homemade bars.
  • Raspberries give you that professional bakery swirl everyone thinks takes hours of technique to master.
02 -
  • Don't overbake; that slight jiggle in the center is your signal to stop—it continues cooking as it cools and firms up perfectly.
  • If your filling is lumpy at any point, it stays lumpy, so soften your cream cheese properly and don't rush the beating step.
03 -
  • Use a hot, wet knife to slice these bars cleanly—dip it in hot water, wipe it dry, slice, then repeat for each cut.
  • Let them sit at room temperature for five minutes before eating to soften just slightly and unlock all the creamy, complex flavors.

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